Creamy Butter Tempeh with Garlic Naan
Ingredients
For the Curry
- 1 brown onion
- 4-5 garlic cloves
- 1-inch piece of ginger
- 2 tbsp garam masala
- 1 tbsp cumin
- 1 tbsp coriander
- 1/2 tsp cayenne pepper (or to desired heat)
- 1 tsp turmeric powder
- 1 can chopped tomatoes
- 1/4 cup tomato paste
- 1 can coconut cream
- 1 tbsp liquid sweetener
- 1/3 cup cashews
- Salt to taste
For the Tempeh
- 1 block tempeh/tofu
- 1/2 cup coconut yogurt (or any plant-based yogurt)
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp salt
Preparation
Preheat the oven to 180°C/350°F. Dice the tempeh into cubes and place it in a bowl along with all the other tempeh ingredients. Mix well to ensure the tempeh is coated evenly.
Line a baking tray with parchment paper and spread the tempeh cubes evenly on the tray, leaving space between them. Bake in the oven for 20 minutes, then flip the cubes and bake for an additional 15 minutes.
While the tempeh is baking, start preparing the curry. In a medium-sized pot, heat 1 tbsp of oil over medium heat. Add the onion with a pinch of salt and sauté until soft.
Add the garlic, ginger, and spices to the pot. Sauté for about 5 minutes, stirring occasionally. Add water if it starts to stick to the bottom.
Add the remaining curry ingredients (tomato paste, chopped tomatoes, cashews, and coconut cream) to the pot. Simmer for 15-20 minutes.
Use an immersion blender or transfer the sauce to a blender and blend until smooth. Add salt to taste.
Add the baked tempeh to the curry sauce and stir to combine. The curry is now ready to be served.
